Empanada Pastry

🥘 Ingredients

• all-purpose flour
  3 c
• butter
  6 oz
• egg
  1
• salt
  1/2 tsp
• water or milk
  1/2 c

🍳 Cookware

• food processor

1. 1

   Mix the all-purpose flour and salt in a food processor .

   all-purpose flour: 3 c, salt: 1/2 tsp
2. 2

   Add the butter and pulse.

   butter: 6 oz
3. 3

   Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.

   egg: 1, water or milk: 1/2 c
4. 4

   To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.
5. 5

   Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1 to ⏱️ 2 days max).
6. 6

   Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn’t need to be perfectly round) – if you have a tortilla press you can use it to flatten the dough balls.
7. 7

   Use immediately, or store in the refrigerator/freezer to use later.